Cooked - Kung Pao Chicken - Better Than Takeout

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kung Pao Chicken - Better Than Takeout

3.0

500 g chicken breast, boneless and skinless, cut into 1-inch cubes

1 tbsp Chinese cooking wine

1 tbsp soy sauce

1 tsp baking soda

1 tsp corn starch

¼ tsp salt

¼ tsp pepper

½ cup chicken stock

1 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp Chinese cooking wine

1 tsp dark soy sauce

1 tsp sesame oil

1 tbsp brown sugar or white sugar

2 tsp corn starch

4 tbsp vegetable oil, divided

5 cloves garlic, minced

1 tsp ginger, minced

10 dried chilies, cut into 2 cm pieces

2 tsp ground Sichuan peppercorns

4 stalks green onion, white and green parts, cut into 2-inch pieces

⅓ cup roasted/unsalted peanuts

In a bowl, combine the chicken cubes with Chinese cooking wine, soy sauce, baking soda, corn starch, salt, and pepper. Mix well and let it marinate for at least 30 minutes in the refrigerator.
In another bowl, whisk together chicken stock, soy sauce, rice vinegar, Chinese cooking wine, dark soy sauce, sesame oil, brown sugar, and corn starch until well combined. Set aside.
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
Add the marinated chicken cubes and stir-fry until they are golden brown and cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil.
Add minced garlic, minced ginger, dried chilies, and ground Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
Return the cooked chicken to the wok.
Pour the prepared sauce over the chicken and stir well to coat.
Add green onion pieces and roasted peanuts. Stir-fry for another 1-2 minutes until everything is heated through and well combined.
Transfer the Kung Pao Chicken to a serving dish.
Serve hot with steamed rice or noodles.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Stir-fry

Cuisine🇨🇳Chinese

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 30m

Created 74 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...